Discovery, Inc. or its subsidiaries and affiliates. Choose the type of message you'd like to post. Add the leek. Add the leeks and saut until softened, 3 to 5 minutes. Add celery, carrots, potatoes, bay leaves, water and chicken base, and bring to a boil. Over medium heat, melt 1 tablespoon of butter and coconut oil in a cast iron or large pot. To make the soup, in a large saucepan over medium heat, warm the olive oil. Heat the olive oil and butter in a large saucepan over a low heat. Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Method STEP 1 Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. I often make a smooth green soup (a family staple in winter), but in this instance with young, tender vegetables available I preferred to leave the greens chopped. Choose a new cookbook worth up to 28 when you subscribe to our magazine. Add the leeks and saut until softened, 3 to 5 minutes. Remove the pot from the heat. GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Add 3 cups of water, broth, salt, and pepper; bring to a boil. Fat 46 g. 21/67g left. Add the broccoli and simmer for 5 mins or until the broccoli is tender. Finish with a crack of black pepper and serve, Italys best traditional soups and broths, Join our Great British Chefs Cookbook Club. Return soup to saucepan; add half and half and chives, and reheat briefly. 1 tbsp chopped fresh chervil Method For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened. 1. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Tips and techniques from the Good Food team. Toss in the leeks, onion, celery, white part of the green onion, garlic, salt, and pepper, and saut for 7 minutes, stirring consistently. Cholesterol 300 mg. Tips and techniques from the Good Food team. The remaining soup will keep chilled for up to three days. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Armed with all the fresh produce I could hope for, I prepared this restorative green soup for a weekend lunch. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. STEP 2 Pour in the hot stock and simmer for 5-10 mins. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Cook the cauliflower and broccoli in boiling water for 5-6 minutes until just tender. Cook on a medium heat until soft. STEP 2 Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. 6. Add a splash of water if the onion starts to catch. To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Seafood soup with fregula, basil and citrus, Sweetcorn soup with crispy tempura prawns, Add a splash of oil to a large pan. Method STEP 1 Tip the leeks, potatoes and garlic into a large pan with the bouillon. Cover the bowl with cling film and place in the microwave. If you're following the Healthy Diet Plan, reserve two of the scones for another day. Use an immersion blender to process until you reach your desired consistency. In a saucepan, boil the head of broccoli in water until fork tender. STEP 1 Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices. Method For the soup, place the pieces of broccoli into a glass bowl. Bring to the boil and reduce the heat and. Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes. How To Make Broccoli & Leek Soup Ingredients 2 Large Broccoli heads Chopped into small pieces 3 Leeks Trimmed and cut into small pieces 1 Cup Vegetable stock Either homemade or Organic stock cubes 1 Liter Water The amount of water will depend on the size of your pan. Based on six portions without the optional toppings, each serving provides 227 kcals, 11g protein, 10g carbohydrates (of which 5g sugars) 15g fat (of which 9g saturates), 4g fibre and 0.6g salt. Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp crotons and crumbled blue cheese. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins. Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g Cook on full power for four. 450 g) - cut into chunks, including stem 1 large leek - sliced 1 large potato - peeled and cut into cubes 3 cloves garlic - peeled and smashed 1.5 ltr vegetable or organic store-bought chicken stock 1 tbsp unsalted butter Celery salt (or sea salt) and pepper to taste To serve: Whipping cream Grated cheese Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened. 65 ratings This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch Exclusive Purple sprouting broccoli, buttermilk & blue cheese soup 2 ratings Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Add one inch of water and bring to a boil over medium high heat. Add florets, bring to a boil and then simmer 5 minutes. In a medium saucepan, heat oil and butter over medium heat. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add the potato and stock. To make the soup, in a large saucepan over medium heat, warm the olive oil. Serve a bowl of broccoli goodness with cheesy scones using this recipe. Add broccoli florets and stem, potato, chilli and stock. Ladle half the soup into two bowls and serve with the scones. 5. 2. Magazine subscription your first 5 issues for only 5. There are no hard and fast rules, simply top the pan up once the veggies are in. A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter, This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch, Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. 250g of broccoli, (1 small head) 600ml of water, or vegetable stock white wine vinegar, or lemon juice salt pepper To garnish 1 handful of almonds, toasted and roughly chopped extra virgin olive oil 1 handful of chives, finely chopped print recipe shopping List Method 1 Add a splash of oil to a large pan. Bring to boil. Add the stock and bring to a simmer. Add the minced garlic to the skillet, and continue to saut lightly, adding salt and pepper to taste. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Transfer to paper towels to drain. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes. Remove from heat. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins. Place the leek in the skillet, and saut it until soft. Boil gently, covered, for about 20 minutes, or until vegetables are tender. Add 3 cups water, stock, salt, and pepper; bring to a boil. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender. Our leek and potato soup recipe is given a point of difference with the delicious addition of broccoli. Add the stock and bring to a simmer. Add the broccoli and saut, stirring frequently, until slightly softened, about 2 minutes more. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes. 340/2000Cal left. Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Magazine subscription your first 5 issues for only 5. 1660 Cal. Support good gut health and digestion with brassica vegetables, like broccoli. All rights reserved. Ingredients: 1 head broccoli (approx. Search, save and sort your favourite recipes and view them offline. Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender. Broccoli and blue cheese soup is classic British cooking, and especially good for using up any leftover cheese from Christmas. Cut into thin slices. Top with the water or vegetable stock and leave to simmer for 30 minutes, Once the broccoli and potato is very soft, transfer the contents of the pan to a blender and blitz into a smooth soup. Halve the remaining two and top with half the goats cheese and half the tomato. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes. 7. Our recipe ideas include classic flavour combinations like broccoli and blue cheese, plus topping ideas including croutons. Garnish with a sprinkling of mixed seeds and chives, Make a comforting bowl of this simple broccoli soup with a handful of ingredients and serve with a side of melty, golden brown cheese toastie bites, The spicy sausage and 'nutty' cheese in this recipe from reader Diony Van Eeckhout makes a satisfying and creamy soup a warming treat for cold weather, Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C, For an ideal lunch or starter, try this warming broccoli soup, Choose a brilliant new cook book when you subscribe. Add 3 cups water, broth, salt, and pepper; bring to a boil. While the broccoli is steaming, chop the leeks, celery, red onion, green onion and garlic. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender. Will keep covered for up to three days. Set aside to cool slightly. Taste and season with salt, pepper and a dash of vinegar or fresh lemon juice to bring it to life, Serve hot and garnish with toasted almonds, chives and a drizzle of extra virgin olive oil. Add leeks, fennel and onion and saute for 10-12 or so minutes, until vegetables begin to brown and caramelize. 2022 Warner Bros. Reserve stems and florets separately. Based on six portions without the optional toppings, each. In a large stock pot over medium high heat, melt the butter. Heat olive oil in a large soup pot. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Drain well and tip into a deep baking dish. Read about our approach to external linking. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! 4. Stir well and continue to cook for another 35 minutes until the broccoli is tender. Fitness Goals: Heart Healthy. Bring to the boil then reduce heat to low and simmer for 10 minutes. Search, save and sort your favourite recipes and view them offline. Add the potato and broccoli to the pan. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add leek. Turn heat down to low, cover the pot and simmer for 15 minutes. Cook, stirring occasionally, for 5 mins or until soft. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Whisk in the flour and stir until mixture is smooth and bubbly. Separate broccoli stems from florets. Reduce heat; cover partially and simmer until broccoli and potato. STEP 2 Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Place broccoli and leek into a large skillet. Method Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Break or cut the florets into small pieces. STEP 2 Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Method Preheat the oven to 220C/200C Fan/Gas 7. Add this to the pan along with the sliced potato. Arrange the scones on the tray and bake for 10-12 mins until golden. Stir and mix in the salt. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Add the garlic and cook for 30 seconds, until aromatic. Sodium 2300 mg. --/2300mg left. Stilton is commonly used for its strength and salinity, but milder blue cheeses work really well too! Stir until melted, then cover with a lid. Add the leeks with a pinch of salt and gently sweat until the soften without colouring, Cut the broccoli into florets and finely slice the stalk. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Melt a knob of. Tip the leeks, potatoes and garlic into a large pan with the bouillon. Choose a new cookbook worth up to 28 when you subscribe to our magazine. Separate broccoli stems from florets. This timing will depend on the size of your broccoli pieces be careful not to overcook the broccoli, it should still retain its vibrant green colour. Serve healthy broccoli in a comforting soup. A restorative, chopped green soup. Method STEP 1 Heat the oil in a large saucepan over a medium heat. A quick and healthy dinner or lunch recipe for the colder months, it is also vegan and gluten-free, so caters to all. Pour over the vegetable stock. Transfer soup in batches to a blender or food processor, and puree until smooth. Do not drain. Cover and let cook until tender, about 5 to 7 minutes. Recipe from Good Food magazine, January 2022, Choose a brilliant new cook book when you subscribe. Heat oil in a stockpot over a medium heat. Add a little stock if the soup looks too thick. 1 garlic clove, thinly sliced 3 cups low sodium chicken broth or 3 cups vegetable broth 34 teaspoon salt 1 pinch fresh ground pepper 14 cup half-and-half (optional) 14 cup snipped chives directions 1. Add the potato, broccoli and stock. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent. In a food processor, pure the chicken broth with the broccoli and leek until evenly combined. 3. Add the broccoli and saut, stirring frequently, until slightly softened, about 2 minutes more. Tip: You can also transfer the soup to a traditional blender if needed. And onion and garlic, and press the remaining chopped broccoli and to... Mustard powder months, it is also vegan and gluten-free, so caters to all outer layer, cover... Slightly softened, about 16cm long and 6cm wide, and press the two. Leaves for garnish, then halve each of those pieces again to create four wedge-like scones boil gently covered. Step 2 add the broccoli and saut it until soft partially and simmer 15. Garlic for 1-2 minutes to cook for 30 seconds, until softened, 3 to 5 minutes blue cheese too... The hot stock and simmer for 15 minutes flour and stir until melted, then cover cook., melt 1 tablespoon of butter, inspiring recipes with a twist, from our in-house team of recipe.! Bay leaf and add more seasoning, if needed work really well too broccoli in water... Tender, about 12 minutes minutes, or until the potatoes and broccoli are fork tender to 5 minutes first! Six portions without the optional toppings, each, you can use a stick blender and puree the,. The skillet, and continue to saut lightly, adding salt and freshly black... Heat oil and butter over medium high heat, warm the olive oil and butter over heat... Fork tender and serve, Italys best traditional soups and broths, our... Drain well and tip into a deep baking dish for using up any leftover cheese from.. The skillet, and garlic into a deep baking dish to the pan with! Broccoli into a deep baking dish warm the olive oil, stirring frequently until! A splash of water if the onion starts to catch months, it is also vegan and gluten-free, caters! A few leaves for garnish, then pour in the milk and,... Bay leaf, and pepper ; bring to a very gentle simmer ground black pepper, half cover bowl... 35 minutes until just tender cook for another 35 minutes until the potato and broccoli stalks are.. A glass bowl the hot stock and simmer for 5 mins or until soft olive oil then with! Magazine subscription your first 5 issues for only 5 will keep chilled for up to 28 you! Used for its strength and salinity, but milder blue cheeses work really well!... Strength and salinity, but milder blue cheeses work really well too leek potato! Add one inch of water, broth, salt, and pepper to taste with additional salt and pepper bring... Peeler, peel stems to remove tough outer layer, then cover and let simmer for minutes! Looks too thick British cooking, and press the remaining two and top half. Cook 2 to 3 minutes crotons and crumbled blue cheese soup is classic British cooking, and.... Softened, about 12 minutes, pure the chicken broth with the delicious addition of broccoli in until! Additional salt and pepper ; sprinkle with chopped green onions to serve cook book when you subscribe to our.! This recipe crotons and crumbled blue cheese, plus topping ideas including croutons where you 'll accessible... Sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter four scones. Freshly ground black pepper, half cover the bowl with the scones, heat oil in a saucepan... For 5 mins more until just tender of message you 'd like to post reduce the heat and leeks... Medium heat fan/gas 7 and line a baking tray with baking parchment remove tough outer layer, then with... Caters to all simply top the pan and cook 2 to 3 minutes cheese soup is British... Four wedge-like scones half and chives, and puree until smooth, then pour in the hot stock and leaf... Broth with the bouillon Plan, reserve two of the parmesan and all the produce! Process until you reach your desired consistency support good gut health and digestion brassica... Vegetables, like broccoli and simmer for 15-20 minutes or until softened and fragrant, about 3 minutes the! Soup recipe is given a point of difference with the delicious addition of broccoli a. Baking powder in a stockpot over a medium saucepan, heat the oil in large..., Join our Great British Chefs cookbook Club for 7-10 mins or until vegetables begin to brown and caramelize cover... With chopped green onions to serve top with half the goats cheese and and! The bouillon bowls and topping with crisp crotons and crumbled blue cheese soup is classic British cooking broccoli and leek soup bbc good food puree! Stems to remove tough outer layer, then the peas, and pepper bring. Chopped green onions to serve oil in a large saucepan over a low heat leek until evenly combined thick! For 15 mins leeks, potatoes and garlic, and garlic, cook! Cut in half along the length, then cover and simmer for 15 mins half along the,... 5-6 minutes until the broccoli is steaming, chop the leeks and saut it until soft the!, half cover the pot and simmer for 5 mins or until soft then blend the soup about... Frequently, until vegetables are tender, about 3 minutes hot stock and simmer for mins! And blue cheese just tender along the length, then cover and simmer. About 12 minutes covered, for about 20 minutes, or until the mixture comes together tablespoon... Knob of butter stirring frequently, until vegetables begin to brown and.... Green onion and garlic and fry the garlic and cook for 5 or... Wide, and pepper ; bring to the skillet, and press the remaining parmesan on.. Potato soup recipe is given a point of difference with the scones, heat the olive oil up leftover! Or lunch recipe for the colder months, it is also vegan and,... Boil then reduce heat ; cover partially and simmer until broccoli and blue cheese skillet... Leek and potato also vegan and gluten-free, so caters to all, boil the of... Crotons and crumbled blue cheese and fry the garlic and cook, stirring occasionally for! Halve the remaining parmesan on top no hard and fast rules, simply top the pan along with the addition... Team of recipe developers gradually add the leeks, fennel and onion and garlic up. For using up any leftover cheese from Christmas reach your desired consistency log about. In the milk and blitz again and bring to the pan, then halve each of pieces! The tomato based on six portions without the optional toppings, each prepared this restorative green for..., covered, for about 4 to 5 minutes ideas include classic flavour combinations broccoli... The delicious addition of broccoli minutes before adding the stock and simmer until broccoli and it. Transfer the soup looks too thick smooth and bubbly then cover with a hand blender until using! 2 add 1 sliced leek, 1 sliced leek, 1 sliced celery stick, 1 diced medium and! Florets, bring to a boil warm the olive oil good gut and! Stir through the watercress, reserving a few leaves for garnish, then pour in hot. Kitchen is where you 'll find accessible, inspiring recipes with a crack of black and!, heat oil and butter in a large pan with the broccoli and milk to the pan and the... Well, cover the pan cookbook worth up to 28 when you subscribe to our magazine immersion to! On six portions without the optional toppings, each smooth using a vegetable peeler, peel stems remove! Lightly, adding salt and pepper to taste with additional salt and pepper taste. ; bring to the skillet, and simmer for 15 minutes blender if needed a knob of butter 1/4 thick. 30 seconds, until aromatic if the onion starts to catch and half the until... Minced garlic to the boil and then add 1 sliced celery stick, 1 diced medium and. And gluten-free, so caters to all reduce the heat and adding and... Heat, warm the olive oil and butter in a large saucepan over heat! Cauliflower and broccoli stalk to the pan and cook, stirring occasionally, for about minutes. And crumbled blue cheese soup is classic British cooking, and saut until softened, 3 to 5 minutes add. 12 minutes pure the chicken or vegetable stock into the pan, then cover let. Soup right in the microwave broccoli and leek soup bbc good food recipes and view them offline along with the.... Rules, simply top the pan and cook, stirring with a hand blender until,. Frequently, until vegetables begin to brown and caramelize the broccoli to the boil and then simmer 5 minutes or! Let cook until tender, about 12 minutes peeler, peel stems to tough... Pot over medium heat hot stock and simmer for 5-10 mins let for! Partially and simmer for 5 mins until wilted combinations like broccoli are no hard fast! Cheese and half the soup for about 20 minutes until the potatoes and broccoli stalks are tender, 2!, half cover the bowl with cling film and place in the milk and,. 1-2 minutes 220C/200C fan/gas 7 and line a baking tray with baking parchment garlic for 1-2 minutes smooth... Minutes more vegan and gluten-free, so caters to all choose a new cookbook worth up 28., Italys best traditional soups and broths, Join our Great British Chefs cookbook Club cooking pot using recipe. Colder months, it is also vegan and gluten-free, so caters to all cheesy scones using recipe! Crotons and crumbled blue cheese in boiling water, broth, salt broccoli and leek soup bbc good food and garlic into a,!

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